Butcher/Meat Department Manager

About the role

Oversee daily operations, team leadership, inventory control, and customer service. This role is responsible for driving sales and profitability while maintaining the highest standards of food safety, sanitation, quality, and customer satisfaction.

Responsibilities

• Manage all meat department operations, including ordering, scheduling, inventory control, pricing, and merchandising
• Supervise, train, schedule, and evaluate department associates
• Cut meat to customer specifications using proper equipment
• Ensure compliance with all food safety, sanitation, country-of-origin labeling, and regulatory requirements
• Receive, inspect, rotate, and inventory meat products; manage shrink and out-of-date product
• Meet or exceed sales and profit goals
• Maintain proper temperatures in cases and coolers and complete required logs
• Provide excellent customer service and respond to customer questions
• Enforce safety programs, report hazards, and ensure proper equipment maintenance
• Communicate incidents, safety issues, theft, or concerns to management

Requirements

• Must have butcher experience
• Previous meat department or market management experience preferred
• Strong knowledge of meat cutting, processing, and merchandising
• Ability to lead and train a team
• Strong organizational and inventory management skills
• Commitment to safety, quality, and customer service

Physical Requirements

• Stand and walk for extended periods
• Frequent bending, kneeling, and lifting
• Lift up to 40 lbs regularly; heavier lifting occasionally
• Comfortable working in cold, wet, and noisy environments
• Regular use of knives, saws, slicers, and other meat department equipment

Work Environment

• Cold temperatures and sharp equipment
• Wet or slippery conditions
• Moderate to loud noise levels